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Cream cake and jam

Cream cake and jam

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Separate the egg whites from the yolks. Mix the egg whites, then gradually add the sugar, spoon by spoon, mixing until completely diluted. Sift the flour together with the baking powder and add them over the egg whites. Beat the yolks well with water and oil and put them in the bowl. Gently mix everything, with a spoon, from top to bottom, homogenizing the composition.

Pour it into a tray lined with baking paper, level and bake the top over low heat, in the preheated oven, until it passes the toothpick test. Leave it to cool for 2 hours then cut it into 3 equal slices, horizontally.

Whipped cream

Put all the ingredients in a bowl and mix for a minute at the first speed of the mixer, then increase to maximum speed and mix until you get the desired consistency.

Place the first slice of the top on a plate, spread evenly 3 tablespoons of jam. Spread 1/3 of the whipped cream on top and level. Place the second slice on the counter, again 3 tablespoons of jam and 1/3 of the whipped cream. Put only 2 tablespoons of jam and the rest of the whipped cream on top. Let the plate cool for 2 hours then portion.

Store in the refrigerator.


The & # 8220Victoria & # 8221 cake is one of the lightest and fastest cakes, with the added advantage of appearance, which makes you think of a cake. It is very easy to prepare, without the risk of making a mistake & # 8230 More strawberry recipes can be found here.

For the countertop:
175 g butter
175 g old powder
3 eggs husband
1/2 teaspoon porocale essence
175 g flour
1 teaspoon baking powder

For the filling:
3 tablespoons strawberry jam
200 ml liquid cream
2 tablespoons powdered sugar
10 large strawberries

For decoration:
powdered sugar
2-3 strawberries

Mix the butter with the sugar until they become like a cream, then add the eggs one by one and the orange essence.

Incorporate the flour mixed with the baking powder, stirring lightly.

Pour the dough into two trays with a diameter of 20 cm, previously lined with baking paper. Bake the tops in the preheated oven at 180 ° C for 30-40 minutes (do the toothpick test). While the countertops cool, beat the cream with powdered sugar. Grease a top with jam, cover with a generous layer of whipped cream, sprinkle a few sliced ​​strawberries, then put the second top.

We wallpaper with powdered sugar, decorate with strawberry slices and we're done! We don't leave anything for the next day, we enjoy every last bit!

How to prepare Madagascar cake

It took:

Separate the yolks from the whites.

In a bowl, whisk the egg whites, gradually adding the sugar.

Put the yolks one by one.

Incorporate sifted flour together with baking powder.

Pour the dough into a 25 x 36 cm tray lined with baking paper.

Place the tray in the preheated oven at 170 ° C for about 20-25 minutes.

Layer with jam:

Heat the cherry jam and add the granulated gelatin previously dissolved in cold water.

Mix well until smooth and set aside to cool.


Meanwhile, prepare the cream.

Put about 750 ml of milk together with the sugar in a saucepan, to boil.

Mix the remaining milk with the yolks, egg, vanilla sugar, starch and flour.

When the mixture in the pan reaches the boiling point, add this composition and stir continuously until it thickens.

Allow the cream to cool, covered with plastic food foil directly on the surface so as not to make pojghita.

For the cooled cream, incorporate the spoonful with the butter.

Whipped cream:

Mix the liquid cream together with the sugar until you get a whipped cream.


Distribute the jam evenly over the baked and cooled top.

Spread the cream over the jam layer.

Place the biscuits in the cream, and spread the whipped cream on top. I put the biscuits without syruping them, but if you want you can syrup them in water mixed with sugar.


The responsibility for this recipe belongs exclusively to Ms. Alexandra Carlan.

Method of preparation

6 egg whites
6 tablespoons sugar
1 tablespoon oil
2-3 tablespoons flour
2 tablespoons breadcrumbs
175 g ground walnuts
200 g spreadable chocolate in a jar
1 teaspoon baking powder
200 g simple biscuits

6 yolks
1 cup sugar
500 ml of milk
1 vanilla pudding
3 tablespoons flour
150 g chocolate
200 g margarine
300 ml fresh

Beat the egg whites with the sugar, add the oil, flour, breadcrumbs, baking powder and pour the composition into a tray lined with baking paper.
Sprinkle the composition with chopped walnuts and bake.
Grease the top with spreadable chocolate.

From milk, yolks, pudding, sugar and flour, boil the cream. Let it cool and divide it in half.
On one side you leave it so simple, and on the other side, you put melted chocolate.
Divide the margarine in two, add the first part in the yellow cream, the second part in the chocolate cream.
Over the top with spreadable chocolate, put the yellow cream and cover with a layer of biscuits passed through milk sweetened with vanilla sugar.
Put the layer of chocolate cream on top of them.
Decorate the cake with whipped cream.
Good appetite!

The kitchen of our house

More for food and only then religious reasons, this year I decided to keep the first and last week of Christmas fasting the first week passed, I still remained a fasting person, on which occasion I experiment with sweets recipes, which are not of sweet)
A cake that is found and found obsessively on Romanian culinary blogs, is this one, with leaves made with mashed potatoes, united and sweetened with jam and walnuts, the most common combination in fasting menus. As I already knew from a neighbor how tender are the sweets with mashed potatoes in the composition, I also tried the cake, I was attacked again by childhood memories with the taste of jam and walnuts, and, therefore, I liked the cake. I think I will use these sheets for other dishes, they are very tender and worth experimenting with.

SHEET INGREDIENTS for 19x30cm tray:
2 boiled potatoes (300g boiled)
250g margarine
150g sugar
400g flour
1 sachet of baking powder

150-200g jam (apricot)
200g ground walnuts

100g dark chocolate
1 tablespoon sunflower oil

The first step in preparation SHEET is boiling potatoes in salted water, as for puree.

When the potatoes are soft enough to be easily pierced with a fork, drain the water and strain.
Separately, rub the margarine and sugar.

In the mixture of margarine and sugar add the puree, followed by flour, previously mixed with baking powder.
From these ingredients knead a soft dough, which is divided into 3 equal parts.
On a silicone mat or on the floured top, spread the first sheet, in a shape as straight as possible. Carefully transfer it to the greased and floured tray, where it is cut as close as possible to its dimensions. If the bottom of the tray is not covered and the sheet breaks, the shape is restored by gluing, which the dough allows easily.

Grease the sheet with half of the jam previously mixed with half of the ground walnut, or just jam and then sprinkle with walnuts.

Cover with the second sheet, the second half of the filling and, finally, the third sheet (with a missing corner, A couldn't help but steal my dough).

Bake the cake over medium heat in a preheated oven for 30-35 minutes.

For the icing, melt the chocolate together with the oil, in a bain-marie, then spread it over the cake, possibly sprinkling some pieces of walnuts.

Ala's Cooking

According to a recipe

It took:
200 gr of flour
1 cup milk (approx. 100 ml)
1 guarantee envelope for leavened dough
50 gr butter
1 tablespoon sugar
Strawberry jam
150 ml liquid cream
1 plic ness
1 tablespoon cocoa
1 tablespoon powdered sugar

Knead the dough and leave it to rise. You can also put an egg in the dough, in the original recipe it was, but I forgot to buy :) Then the dough is divided into eight pieces which are given a round shape. Place in the tray on baking paper and grease with beaten egg (me with oil). Bake for 10-15 minutes until golden brown. Remove from the oven, allow to cool, and then cut a lid and remove the core. Fill with strawberry jam.
Beat the whipped cream and divide it in two. Half mix with the envelope of ness, cocoa and powdered sugar. Garnish the donuts with white / black cream. The lids are cut with a small form of cookies and powdered with sugar / cocoa and placed over the donuts.

How to prepare coffee cake:


Separate the egg whites from the yolks.

Mix the egg whites and gradually add the sugar until you get a strong meringue.

Put the yolks one by one and continue mixing.

Add water, oil, and finally incorporate sifted flour together with cocoa and baking powder.

Wallpaper a baking tray measuring 25 x 25 cm with baking paper and evenly distribute the prepared composition.

Place the tray in the preheated oven at 180 ° C for about 25 minutes.

The baked and cooled countertop is sectioned in half to obtain two countertop sheets.


Put 800 ml of milk together with the sugar, in a saucepan, on the fire.

Separately, mix the remaining milk with the vanilla powder, vanilla sugar and flour.

When the milk in the pan reaches the boiling point, pour the composition with the pudding powder.

Cook, stirring constantly, until thickened like sour cream.

When it has thickened, remove from the heat and set aside to cool.

Cover with cling film directly on the surface so as not to peel.

Incorporate the spoonful of butter or margarine into the chilled cream.

Gradually incorporate the finely chopped chocolate and half a tablespoon of cocoa.

Syrup the two sheets of coffee.

Distribute a layer of jam evenly on one of the countertop sheets.

Spread the cream evenly over the jam layer.

Cover with the second sheet of countertop and syrup this one with coffee.

Put the cake in the fridge and in the meantime prepare the whipped cream.

Mix the liquid cream foam and gradually add the powdered sugar and hardening powder.

Spread the whipped cream over the second sheet of worktop.

Decorate the chocolate cake with finely chopped hazelnuts and pistachios.

Before serving, put the cake in the fridge for a few hours or even overnight.


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